Cioppino – a rich tomato stew chock-full of seafood

Created years ago by San Francisco‘s Italian immigrants, cioppino is a rich tomato stew chock-full of seafood. This low-fat version features shrimp, clams and haddock. For real San Francisco flair, serve it with fat-free sourdough bread.

Spray an unheated medium saucepan with no-stick spray. Heat the saucepan over medium heat. Add the onions, green onions and garlic. Cook and stir over medium heat about 3 minutes or until the onions are tender.

Add the shrimp, clams and haddock. Cover and bring to just a boil, then reduce heat. Gently simmer about 5 minutes or until the shrimp turn pink, the clams open and the fish flakes easily when tested and is opaque all the way through.

Remove and discard the bay leaf and any unopened clams. Serve in soup bowls and garnish with parsley.

About author:
I am a woman, a daughter, a wife, a child, a friend, I am a human being on the Earth! I love gardening, animals, birds, all kind of beings. I try to live a healthy natural lifestyle and to stay connected with Mother Nature.View all posts published by Jorjette C →